Quinoa Greek Salad

We had a quinoa Greek salad for lunch today.  And, I must say, I’m really proud of myself.

Why am I proud of myself for making quinoa salad?

Lately, you might have noticed that a lot of people have been leaving comments about their success on diet programs (like the 17 day diet) or that they are just starting a new diet program.  Now, I just love to hear about diets that work, but I have to admit that it has made me feel a little build guilty lately.  You see, I’ve been in a bit of a rut myself.

I’m like the mechanic with a broken down car.  Or the maid with a messy house.

I haven’t been doing a good job AT ALL with my healthy cooking.  Yes, I’ve made some quinoa recipes, but many of them haven’t been as healthy as they could be.  I’m not sure why I have gotten off track, but I am finding myself making my yummy but not-so healthy macaroni and cheese recipe way too often.  And, I have to admit that we’ve ordered pizza way more often than we should.  I’ve put on some weight and I feel like I need an intervention. :):)

So, I decided that I would get back on track today may making a simple quinoa salad recipe for lunch.  I got the idea for this thumbing through a magazine that had an advertisement for Kitchen Basics broth.  The recipe was for a pasta salad, but I knew it would make a great quinoa Greek salad with a few adjustments.  This would be a great easy quinoa recipe if you were to start with quinoa that was already cooked.

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Recipe: Greek Quinoa Salad

Ingredients

  • 1 cup of quinoa, rinsed
  • 2 cups vegetable broth
  • 1 cup fresh spinach, chopped
  • 1/2 tomato, seeded and chopped
  • 1 lemon, zested
  • 1/2 cup olives (I used a green/black mix)
  • 1/4 cup parsley, choppped fine
  • 2 ounces low fat feta
  • 1 T olive oil
  • 1 T balsamic vinegar
  • 2 cloves garlic, minced

Instructions

  1. Place vegetable broth and quinoa in a large stock pot. Bring to a boil. Boil uncovered for 10 minutes. Remove from heat and drain in a fine metal colander.
  2. Rinse pot and bring two inches of water to a boil. Place quinoa in the metal colander over the water. Cover and steam for 10 minutes.
  3. While quinoa is steaming, combine chopped spinach, tomato and lemon zest in a small boil.
  4. When quinoa is cooked, drain the water. Rinse the pot and return the quinoa to it. Add the spinach mixture and cover. Allow to sit covered for 5 minutes or until spinach wilts.
  5. Add parsley and feta.
  6. In a small bowl, combine 1 T olive oil, 1 T balsamic vinegar and garlic. Toss with salad. (Or, as an alternative toss quinoa salad with my balsamic vinaigrette )

Cooking and Prep Time: 25 minutes

Diet type: Vegetarian

Number of servings (yield): 6

Meal type: lunch

5 :  ★★★★★ 1 review(s)

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  • Ruby

    Amazing recipe! The entire family loved it!

    • Wendy Polisi

      Yeah!  So glad to hear it!

  • joan

    why am i steaming the quinoa insted of just boiling it until done?

    • Wendy Polisi

      Joan, You can cook the quinoa however you like. I actually don't use this method much any more because I've found it a little involved. Instead I boil the quinoa for about 8 minutes, drain it and return it to the hot pot. I then allow it to sit covered for 10 minutes or so. This saves the re-boil step and the result are the same.

    • Sandralynnen

      By steaming it, you are preserving the nutrients. Anything that is boiled loses much of its nutrition into the water that we drain away.

  • Sybyl Weinmann Lancaster

    I am going to try it for my lunches this week

    • Wendy Polisi

      I hope you enjoy!

      • Sybyl Weinmann Lancaster

        I am a huge lover of Greek salad and your recipe was sooooo AWESOME! Thanks for all of your recipes!:)

  • Wendy Polisi

    You are so welcome! So glad you liked it!